Where Do Enchiladas Come From? Origins and Gluten-Free Twist

Enchiladas are a Mexican classic: soft corn tortillas rolled around a filling, tucked side by side in a dish, then blanketed in chile-red sauce and cheese and baked until the edges bubble and brown. The tortillas turn tender and take on the flavor of the sauce, the cheese melts into the folds, and every forkful has a little of everything.

People love them because they are generous and forgiving. The filling can be chicken, cheese, beans or vegetables, the sauce does most of the flavoring, and one dish feeds a table. The gluten-free enchiladas we cook on Meez lean on shredded chicken, a blend of cheeses and a homemade enchilada sauce, which makes them as comforting as any version you might remember.

Where enchiladas come from

The name comes from the Spanish for something dressed or seasoned with chile, and the dish is Mexican in origin. Rolling tortillas around other food is a very old habit there, one that reportedly stretches back thousands of years. In its earliest form, as street food, the enchilada was simply a corn tortilla dipped in chili sauce.

Beyond that, accounts differ. One popular telling traces the dish to the Aztec empire, saying an early version, not yet called an enchilada, was already sold in local markets and served as royal fare before it caught on with Spanish colonizers. A university extension newsletter instead credits the Maya, whose diet leaned heavily on corn tortillas, and mentions some evidence that the first enchiladas had fish rolled inside. Nobody can name an inventor or a date, so it is safest to say the dish grew out of Mexico's corn-tortilla traditions and was sold by street vendors long before it became a baked casserole.

How enchiladas vary

The fillings run wide: meats, cheese, beans, potatoes, vegetables, or a mix. The sauce is where the dish changes character most. Red chile sauce is the one most people picture, but enchiladas con mole swap in a mole, and green versions use a tomatillo-based sauce.

Enchiladas suizas, or Swiss enchiladas, are covered in cream and plenty of cheese. Some say the name nods to the Swiss Alps, and others credit Swiss immigrants and their influence on Mexican cooking. The story is still debated.

The Meez version sits in the familiar family-dinner camp: chicken, cheese and a red sauce, baked in a dish rather than fried and served à la minute. Some cooks elsewhere use flour tortillas, but the older tradition is corn, which is also what makes this dish a natural fit for a gluten-free table. The version on Meez is gluten-free as written by its source, but it is still worth reading the labels on the sauce ingredients, broth, spices and tortillas you buy.

When to make enchiladas

This is a dish for feeding people without much fuss. It suits a weeknight in October, when the oven is a welcome presence and winter squash, sweet peppers and late tomatoes are at the market. It also works for a Sunday supper, a potluck, or a crowd gathered for a game, because the whole pan can be assembled ahead and baked when guests arrive.

In deep winter, when citrus is at its best and cabbage and radishes are crisp, enchiladas feel like the right kind of heavy. In late summer, they make good use of ripe tomatoes and peppers on the side. They are rarely a bad idea.

They are also a handy answer when you are cooking for someone who avoids gluten and want the meal to look and taste like everyone else's.

What to serve with enchiladas

The pan is rich and saucy, so the best sides are bright, crunchy or plain.

Mexican-style rice. It soaks up extra sauce and keeps the plate balanced.
Black or pinto beans. Simple, creamy and filling. Check the label if you are using canned or refried beans.
A crisp cabbage or romaine slaw with lime. The acid and crunch cut through the melted cheese.
Guacamole with tortilla chips. Look for chips labelled gluten-free, or fry your own corn tortillas. Cool avocado is a good contrast to a hot dish.
Horchata or a lime agua fresca. Both are cold, lightly sweet drinks that suit a spicy-ish baked dinner. A margarita made with tequila and lime also works for adults.

Make it at home

The version we cook on Meez comes from Meaningful Eats. Get the recipe for the full ingredients and method, or cook it step by step in Cook Mode if you want your hands free in the kitchen.

Questions about enchiladas

What are enchiladas?

Enchiladas are tortillas, traditionally corn, rolled around a filling and covered in a chile-based sauce. They are usually baked with cheese on top when made at home.

Where do enchiladas originate?

They come from Mexico, where wrapping food in tortillas is an ancient practice. Some accounts credit the Aztecs and others the Maya, so the exact origin is unsettled.

How are enchiladas different from tacos or burritos?

Enchiladas are sauced and typically baked, while tacos and burritos are usually served dry and eaten by hand. The sauce is what defines an enchilada.

What is the difference between enchiladas and enchiladas suizas?

Enchiladas suizas are made with a creamy, cheese-heavy sauce rather than a plain chile sauce. The name is explained in different ways, from the look of the cheese and cream to Swiss immigrants in Mexico.

Sources

Last reviewed November 11, 2026. Written by the Meez editorial team with Meez Magic, from the sources above.